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| Optimization of refining process and its effect on quality of wheat germ oil |
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| KeyWord:wheat germ oil refining vitamin E fatty acid |
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| Abstract: |
| The physicochemical properties and compositions and contents of fatty acid and vitamin E of wheat germ oil were analyzed in each refining step so as to improve the quality of wheat germ oil. The optimal refining processes was obtained and processes which had great influence on quality of wheat germ oil were identified. The results showed that the optimal refining conditions were determined as follows：excessive alkali 0.25%，mass fraction of lye 6.5%，alkali refining time 35 min and alkali refining temperature 55℃; dosage of composite adsorbent 5%，mass ratio of white clay to activated carbon 18∶1，bleaching temperature 80℃ and bleaching time 30 min; deodorization temperature 220℃ and deodorization time 10 min. Deacidification effectively reduced the acid value and phospholipids content to 0.38 mgKOH/g and 160 mg/kg respectively，and bleaching alleviated the color of wheat germ oil. Refining had little effect on the fatty acid composition and content，while the loss of vitamin E was up to 51.75%，in which 16.10% lost in deacidification stage and 22.58% lost in deodorization stage. The results indicated that the deacidification and deodorization processes had great influence on the quality of wheat germ oil. Thus，the wheat germ oil should be refined according to the products requirement. |
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